Laksa is such a popular dish in South East Asia that it has now become a worldwide sensation in the culinary world. It is a noodle dish with a mild to spicy broth that will blow your mind! There are lot of different laksa in South East Asia and in Malaysia, we have nearly 11 types of laksa. Each laksa is different and is dependent on the region and the prominent ingredients in that locality.
As more and more Asian Fusion restaurants across Europe are introducing this dish in their menu, I thought of sharing with you one of my personal favourite laksa recipe. In this video, I'm showing you how to make the popular curry laksa (also known as kari mee or laksa lemak in Malaysia).
Bring a pot of water to a boil. Once the water is ready, blanch the green beans for 1 minute, followed by beansprouts for 30 seconds and finally the fresh egg noodles for 2 minutes or less. For the noodles, rinse it with cold running tap water immediately after removing it from the boiling water to stop the cooking process.
In the same boiling water, place the chicken breast and cook it for 5-6 minutes. Remove the chicken breast from the boiling water and shred the chicken.
In a clean pot, roast the shrimp paste on medium low heat for 30 seconds to a minute.
Add 500ml of water to the pot and bring to a boil. Stir occasionally. Once it is boiling, turn the heat to medium low and add the chicken stock cube and stir until the cube is fully dissolved. The stock is now ready.
To turn the stock into curry laksa broth, add in Mak Tok's Signature Chilli Paste, coconut milk and fish sauce. Next, season with salt to taste and add the tofu puffs into the broth. Gently press the tofu puffs to ensure they absorb all the broth.
Optional step: Add curry powder to the broth for extra flavour and kick.
Before plating, place the noodles to a bowl and heat it up in the microwave oven for 30 seconds. Next, pour the broth onto the noodles before adding in the shredded chicken, boiled eggs, tofu puffs, green beans, king prawns and beansprouts. Garnish with chilli slices, sliced mint, and a wedge of lime.
